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Lentil pilaff

Reza Mahammad from Delhi Belly
Aromatic Indian spices add a delicious fragrance to Reza Mahammad's simple lentil pilaff, a tasty side-dish

Lentil pilaff

Method

1. Heat a heavy-based saucepan until hot. Add the clarified butter, then add the cumin seeds, onion, black cardamoms, cloves and cinnamon sticks.

2. Fry, stirring now and then, until the onion has turned golden, around 10 minutes. Add the salt, garlic and ginger and mix well.

3. Mix in the cooked lentils and 2 tablespoons of water and cook, stirring often, until the water has evaporated.

4. Add the drained basmati rice and 300ml of water. Bring to the boil then reduce the heat to very low. Cover the pan with a damp cloth and a tightly-fitting lid.

5. Cook covered for 15-20 minutes until the water has been absorbed and the rice is tender.

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Serves: 4

Prep: 15 min, plus 20 mins soaking
Cook: 30 min

Ingredients
2 tbsp clarified butter, (ghee)
1 tsp Cumin seeds
2 onion, sliced
3-4 black cardamoms
3-4 Cloves
2-3 cinnamon sticks
2 pinches of Salt
1 tbsp crushed garlic
1 tbsp crushed ginger
150g cooked lentils
225g Basmati rice, rinsed and soaked in water for 20 minutes